Muffin Frittatas

Muffin Frittatas

American Egg Board 0

"Individual frittatas, baked in muffin cups, are packed with colorful vegetables and Cheddar cheese."

Ingredients 32 m {{adjustedServings}} servings 175 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 160 mg
  • 53%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat oven to 350 degrees F. Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese, zucchini, bell pepper and onion; mix well. Spoon evenly into 12 greased muffin cups, about 1/4 cup each.
  2. Bake in 350 degrees F oven until just set, 20 to 22 minutes. Cool on rack 5 minutes. Remove from cups; serve warm.
Tips & Tricks


  • Muffin frittatas are great as an appetizer as well as for breakfast.
  • Quick breakfast solution: Bake muffin frittatas the night before and refrigerate. Quickly re-warm in the microwave in the morning.
  • Lighter Option – Recipe can be made with reduced-fat cheese, if desired.
  • This recipe is an excellent source of protein, choline, and a good source of vitamin A and calcium.
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Reviews 84

  1. 103 Ratings


As I looked over recipes to make for breakfast this morning, I found many I would have loved to try but I knew I wouldn't be able to deal with the guilt afterward - so heavy with lots of cheese, bread, sauces, sugary syrups, flour or potatoes - good, maybe, but not good *for* you. So this recipe was the obvious choice for me. Nutritious, healthy and wholesome, but still hearty, delicious and satisfying. I've made a similar recipe but had a couple of concerns about this one. First, that there would be too much cheese - there wasn't. It was enough to provide richness without being heavy and gooey. Second, that because the vegetables weren't cooked first that they'd be too crunchy - they weren't. They were crisp-tender which I liked because of the contrast in textures that created. I just made sure I chopped everything finely. I prepared this as written, save for using a mix of orange and red peppers for confetti-like color and adding a good amount of fresh chopped dill, which proved to be an excellent choice. I baked these in free-standing silicone muffin cups that I sprayed with cooking spray. Not only did these little guys pop right out of them, they were a cinch to clean, without any egg residue left in them whatsoever! These were excellent - better than the other recipe I tried. I liked the fresh, uncooked vegetables and my addition of fresh dill. Good, good for you, and easy clean-up. I like that.


These were super easy and very tasty. I didn't have zucchini or red pepper so instead I used fresh spinach and mushroom. I also used 1/2 cup of cheddar and 1/2 cup of feta to give some extra flavor. They were delicious and the kids ate them up! I will definitely use this recipe again.


On the positive side, these were tasty. However, I had other problems with these. First, the ingredients kept separating, and it was difficult to get an even mix of cheese, egg and veggies. Then I discovered after baking that all the ingredients rose to the top, so they were more like egg with a veggie cheese crust. Again, this didn't effect the flavor other than it not being distributed. The worst part though was the removal of the frittatas and the cleanup of the muffin pan - yikes! Despite greasing the metal pan, quite they left a lot of egginess in the pan, and I came close to just tossing the pan when trying to clean it. I also used a silicone muffin pan, and this worked much better, they popped right out. While having individual servings is great for a large gathering, cleanup was too much work, I would only make these again with a silicone pan.